Today Mad About Udon cracked it’s 2000th visitor. Yay! Alison and I are so proud of our little blog. That’s more visitors than I thought we’d ever get. I hope that means that people are enjoying our posts and passing on the link; if you haven’t done so, please do! We love visitors and commenters. I don’t know about Alison, but with this school year tying up very soon, I’m sooo ready to start experimenting in the kitchen and posting all of the results!
1 cup quinoa, rinsed well
2 cups water
1 clove garlic, chopped
1/4 teaspoon salt
1 teaspoon ginger root, minced
1/2 cup vegetable broth
12 ounces bok choy — about 6 stalks or 5-6 cups chopped
2.5 cups diced carrot
1 block firm tofu
2 tablespoons soy sauce
1 teaspoon white vinegar
Bring water to a boil. Add quinoa, water, salt, and 1 clove chopped garlic into a medium-sized pot. Reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes.
Wash each stalk of bok choy, and chop or rip the green parts into bite-size pieces.
Heat a frying pan on the stove and add the ginger root, garlic, and carrots and stir-fry for about 1 minute. Add about 1 tablespoon of the broth and continue to cook and stir for another 10 minutes, adding another splash of broth if the garlic starts to stick or dry out. Add the bok choy and 2 tablespoons of broth, stir, and cover. Cook until the bok choy is tender but still bright green, about 10 minutes
Crumble the tofu into the vegetable mixture. Mix the soy sauce and vinegar with the remaining broth and pour it over the tofu. Stir and cook for 10 minutes. Fluff the cooked quinoa and add it to the vegetables. Mix well, and cook until heated through.
(The FFVK original recipe calls for a LOT less cooking time at each step… I found everything took a lot longer to cook.)
This is everything but the quinoa
The finished product.
I liked how it turned out but as you can see, the prep was a lot longer that I had expected, so I’m not sure I’ll be repeating this anytime soon.
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